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Fettuccine (Italian pronunciation: [fettutˈtʃiːne]; literally 'little ribbons' in Italian; sing. fettuccina) is a type of pasta popular in Roman and Tuscan cuisine. It is a flat, thick pasta traditionally made of egg and flour (usually one egg for every 100 grams (3.5 oz) of flour), narrower than, but similar to, the tagliatelle typical of Bologna. Spinach fettuccine is made from spinach, flour, and eggs.
Fettuccine is often classically eaten with sugo d'umido (beef ragù) or ragù di pollo (chicken ragù). Dishes made with fettuccine include fettuccine Alfredo, which – born in Rome – evolved in the mid-20th century, achieving significant popularity in the U.S. and becoming a cornerstone of Italian-American cuisine.
Fettuccine is traditionally made fresh (either at home or commercially), but dried fettuccine can also be bought in stores.
Hi all - New to this forum and thought I’d make this my first post. The pasta does not have an overwhelming Matcha flavor and is very subtle. Tossed with the Brown Butter sauce and a dollop of Ricotta and Red Pepper flakes, it really hits the tastebuds for me.
Recipe is below under the...
Chicken Fettuccine with Four Cheese Wine Sauce:
1) Chicken half breast - 1
2) Fettuccine - 6 to 8 Oz.
NOTE: 6 to 8 Oz. of dry fettuccine will be enough for one large serving. However, this recipe may create 2 or more servings of sauce. Allow extra sauce to cool, bottle it and...